Ring Pops Recipes

Steps:

• Spray six 1.5-ounce ring pop molds lightly with cooking spray.
• Add the isomalt sugar to a small saucepan and melt over medium-high heat, stirring with a silicone spatula occasionally, until 350 degrees F, about 4 minutes. Pour into a heatproof glass measuring cup. Stir in the flavoring oil and stir gently to cool. Add the sprinkles when it lowers to 280 degrees F, after about 2 minutes.
• Fill each ring pop mold just short of the top with the mixture and cover with the ring pop stick and cap. If your lid doesn't snap on, it's ok; the stick will still set. Insert the handles carefully so you don't burn yourself. Let sit until hardened all the way through, about 45 minutes.
• To unmold, bring a small saucepan of water to a simmer. Dip the mold part of each ring pop in the water for a few seconds to loosen and break the seal, then remove the mold.

Steps:

• Note: You will also need a silicon candy ring mold and plastic rings for the candy. You can reuse thoroughly cleaned ring pops with the candy removed.
• Place a large pot over medium heat and add the sugar, water and corn syrup and stir until melted.
• Turn the heat up to high and attach a candy thermometer to the pot. Heat the mixture until it is 300 degrees F, stirring as needed.
• Add the food coloring and stir to combine. Heat until 310 degrees F. Remove the pan from the heat and stir until it stops bubbling.
• Add the flavoring and stir.
• Pour the hot candy into a silicone mold and stick the plastic rings into each candy. Leave at room temperature until the candy has hardened, then remove the pops and enjoy!